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We had these with our fish last night for dinner and they are were so good! A different way to eat sweet potatoes.
2 medium sweet potatoes, peeled, diced, and steamed and cooled
1/3 cup almond flour
1/4 cup coconut oil, melted
1 tsp baking soda
1 tsp lemon juice
Use a fork to mash the sweet potatoes until fairly creamy. I liked little lumps of sweet potato in mine, but whatever consistency you like. Add the almond flour, oil, eggs, and lemon juice, stirring to incorporate. Season to taste. I added dill because I had used dill in the fish dish as well, I have seen some people use chives, or basil oregano and thyme for a more italian-y taste. I think I put some fresh grated parm in mine as well, but don't remember for sure, it was an afterthought if I did. Anyway, heat the oven to 400 and let the "batter" rest. I noticed it needs a bit of rest time to thicken up and become light and fluffy, if you put it on the baking sheet too soon then it is still watery and just kind of spreads out everywhere. When the oven comes to temperature, spoon the batter onto an oiled baking sheet, in your desired portion sizes. Bake for about 15 minutes, give or take depending on the size of your "biscuits." You will be able to see when they are set and starting to brown on the edges, the same way cookies do.
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Thank You, Pattyandthemoos, for my beautiful siggy!